Middle-Eastern inspired brown rice, quinoa & chickpea salad

INGREDIENTS:

1/2 cup uncooked brown rice
1/2 cup uncooked tri-coloured quinoa (or any coloured quinoa tbh)
1 tin of chickpeas
1/2 to 2/3 of a cup of currants
1 carrot, peeled and grated
A big handful (or two) of chopped up shallots/spring onions
Parsley
Coriander
Mint
(I also used a little bit of dill because we had some in the fridge which added a nice flavour kick, but don't use too much of it bc it's quite an overwhelming flavour)
Freshly squeezed juice of 1 orange
Freshly squeezed juice of 1/2 a lemon
1 tablespoon of apple cider vinegar

METHOD:

Cook up your rice according to the instructions on the packet (rice + water + boil + drain etc)
Cook up your quinoa according to the instructions
Drain your rice + quinoa
Mix them together in your salad bowl with the chickpeas, currants, grated carrot, shallots, and all your herbs.
Add your orange juice, lemon juice and vinegar, and mix it all together. Simples!

Image & recipe by Madeleine Lumley  @madeleinelumley.blogspot.com